Chickpea Curry has to be like the best thing ever right? Sometimes I feel like I could just eat it for every meal, I know I’m not the only one.. haha. This chickpea curry is loaded with so much good stuff, it wouldn’t even be a bad thing for me to do it!
I know what you are thinking… ‘Kristin, what have you come up with now!’. Here it is. Chickpea & Mushroom curry. This is versatile. Typically eaten with rice, but I paired this deliciousness with some noodles & tofu. Totally up to you. That’s the great thing about food, you can really do whatever you want as long as it tastes delicious! 😉
The inspiration for this came from me needing to use up some things in the pantry and refrigerator before my juice fat (which I am currently on… day two, still going strong haha!). I decided to add mushrooms to this dish that typically doesn’t have mushrooms in it because well 1) I love mushrooms, and 2) um.. I love mushrooms… hehe. I am glad I did because the mushrooms were a PERFECT addition. I definitely suggest you try the same if you like mushrooms!
I personally believe this photo does not do this plate justice.. so I think it’s time you make this yourself and just TRY it! You’ll love it I promise!
If you haven’t already checked it out, this Cheezy Pasta & Tofu with Avo-Basil Cream is absolutely worth trying too, just by the way 😉 It’s creamy, it’s warm & hearty, and it’s just really good. Seriously, go check it out!
Chickpea Curry with Mushrooms
- 1 can coconut milk, full fat
- 2 tbsp red curry paste
- 1 (28oz) can fire roasted tomatoes
- 2 cups cooked & rinsed chickpeas
- 2 cups sliced mushrooms
- 1 medium onion, diced
- 1 tsp corn starch
- 3 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp paprika
- salt & pepper to taste
Add a splash of water to a non-stick pan just enough to coat the bottom
Add onion and garlic and saute on medium heat until fragrant, about 3-5 minutes
Add minced garlic, cumin and paprika and stir until combined, about 1 minute
Add fire roasted tomatoes, red curry paste, coconut milk & simmer for 5 minutes until lightly bubbling
Add chickpeas & mushrooms, cover with a lid and simmer on low heat for 15 minutes
Add in cornstarch (100% optional) and mix well until combined, stirring constantly for a few minutes until desired thickness.
Serve immediately, and ENJOY!